Generally, the shelf life of frozen meat is 12 months, and it must be kept below - 18 ℃, and it cannot be frozen again. If thawed and refreezed, it will not only affect the taste of meat, lead to loss of nutrition, but also lead to crazy growth of bacteria, increasing the risk of deterioration. In fact, meat can be preserved for decades at extremely low temperatures. Here's how to store meat properly!
(1) If you plan to finish all the meat you bought in a few days, put it in a cooler place in the refrigerator; if you need to store it for a long time, put it in the refrigerator freezer.
(2) For fresh meat, the whole meat can be divided into small pieces in advance, divided into covered food boxes or double (2) plastic bags. Therefore, it is not only convenient to eat, but also can take several packages according to the needs without affecting others, and can improve the freezing speed of meat to ensure good quality of meat.
(3) In order to maintain the original freshness and taste of meat and prolong the storage period, it is necessary to use quick freezing. In the process of rapid freezing, the ice crystals formed in the meat are very small, and the crystals in the intracellular, extracellular and intercellular fluids will not flow out. Some refrigerator users, the wrong way of refrigerator, make meat food form big ice crystal, destroy the cell membrane of food, cause cell rupture, tissue nutrition, freshness loss with water after thawing, make food become crisp and delicious. For the correct refrigeration method, first adjust the knob of the temperature controller to the coldest gear to keep the compressor frozen quickly. After about 30 minutes, put the knob of the temperature controller on the gear with normal temperature, so as to ensure the original freshness and taste of the food.
(4)后速冻肉类食物,最好由冰箱取出烹调的前一天,把冰箱里的房间(6 - 8℃)慢慢解冻,肉细胞和细胞之间的果汁冰晶体逐渐溶解并渗入到细胞,恢复新鲜的肉,烹饪它的味道和新鲜的肉。有的人急不可耐，把速冻肉放在锅里或沸水里，以便迅速解冻。但不知道这样一来，肉类细胞和肉类纤维就形成了冻结的美味肉汁，瞬间融成液体，流出肉类组织外，既失去了许多营养，又使烹调好的肉类不嫩滑、老而无味。
(4) After quick freezing meat food, it's better to take out the refrigerator for cooking the day before, thaw the room in the refrigerator (6-8 ℃), the ice crystals of fruit juice between the meat cells and the cells gradually dissolve and infiltrate into the cells, recover the fresh meat, cook its taste and fresh meat. Some people are impatient. They put the frozen meat in the pot or boiling water to thaw it quickly. But I don't know that in this way, the meat cells and meat fibers will form a frozen delicious gravy, which will melt into a liquid instantly and flow out of the meat tissue, not only losing a lot of nutrition, but also making the cooked meat not tender and smooth, old and tasteless.
The above is a detailed introduction to the frozen meat time of Jinan handmade dumpling wholesale. I hope it can help you